Sorghum in Poultry Production Feeding Guide - Sorghum Checkoff

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Feeding Value The consensus of nutritionists around the world is that sorghum is similar to corn in nutritional value for poultry provided that low tannin or tannin free varieties are used. When sourced from the U.S., grain sorghum varieties can be used with confidence since the low tannin varieties are grown to maximize the value of sorghum in animal rations. Table 4. Proximate analysis of corn and sorghum hybrid grain samples (% dry-matter basis)6 Chemical Composition Protein Fat Fiber Ash NFE Gross Energy % Mcal kg -1 Corn 10.2 3.8 2.2 1.4 73.8 4498 Sorghum (average of 8 varieties) 12.7 3.5 2.2 1.5 72.0 4528 Table 5. Average essential amino acid content of Sorghum Varieties (% dry-matter basis)6 Essential amino acids (%) GLY MET PHY + + + Hybrid ARG SER HIS ILE LEU LYS CYS TYR THR TRP VAL TOTAL Maize 0.46 0.79 0.30 0.32 1.17 0.30 0.47 0.77 0.34 0.07 0.46 5.42 Sorghum 0.45 0.84 0.29 0.44 1.54 0.26 0.46 0.98 0.37 0.09 0.58 6.30 Table 6. Apparent ileal digestibility (%) coefficients of crude protein and amino acids in sorghum and corn for broilers, layers, and roosters. Parameter Broilers Layers Roosters Sorghum Corn Sorghum Corn Sorghum Corn Crude protein (N x 6.25) 0.82 0.80 0.76 0.78 0.78 0.79 Threonine 0.71 0.67 0.67 0.61 0.67 0.63 Valine 0.84 0.83 0.78 0.77 0.81 0.80 Methionine 0.88 0.91 0.80 0.87 0.84 0.92 Isoleucine 0.87 0.85 0.80 0.81 0.83 0.83 Leucine 0.91 0.91 0.84 0.88 0.88 0.90 Phenylalanine 0.89 0.88 0.82 0.85 0.85 0.87 Histidine 0.75 0.86 0.66 0.79 0.70 0.83 Lysine 0.83 0.79 0.80 0.75 0.81 0.73 Arginine 0.84 0.88 0.81 0.85 0.81 0.86 Average 0.84 0.84 0.77 0.80 0.80 0.82 Enzymes for Sorghum Based Diets Most cereal grains and poultry benefit to some extent by the addition of enzymes that either increase nutrient availability or decrease the impact of anti-nutritional factors. For example, the use of glucanase enzymes to mitigate the negative effect of viscosity in wheat and barley-based diets. Sorghum, with possible antinuritional factors and difficult to digest protein layers would seem a good candidate for enzymes to improve feeding values. A research group studied the effect of adding a commercial 8
Processing of Sorghum mixture of pectinases, a-glucanases and hemicellulases to sorghum-soy feed rations for broilers, and found that ileal amino acid digestibility increased 3% while the ME was increased by over 6% when used in rations that were marginal in nutrients (16). This demonstrates that enzymes can be used to get more nutrients from sorghum. Cadogan, et al., (17) tested phytase enzyme preps on sorghum based diets and determined that the enzyme improved weight gain, amino acid digestibility, starch digestibility and performance of broilers. Limited studies do indicate that there are opportunities to use enzyme preparations to improve bird performance. However, the database is currently lagging behind similar studies for wheat, barley and corn. Processing Grain Sorghum for Poultry Feed The physical and chemical effects of heat, steam or moisture, pressure, and grinding are known to influence digestibility of feed grains, including sorghum. Broiler and turkey feeds are fed in pelleted form, which results in improved weight gain and feed efficiency regardless of the type of feed grain used. Virtually 100% of meat bird rations in the U.S. are pelleted. Some researchers have indicated that it may be possible to process sorghum in such a way to improve the availability of nutrients to a greater extent than other grains. Thus particle size, processing time, pelleting method, etc., may all have an effect on the feeding value of corn. The number of recent investigations that examine the effect of milling grain sorghum and making feed have been limited. Because more corn is used than sorghum in pelleted feeds, manufacturers have a large amount of experience with corn processing relative to sorghum processing in the poultry industry. Feed manufactures must consider the cost associated not only with nutritional changes, but also with the changes that may be necessary to handle and prepare a particular ingredient. Storage or identity preservation, grinding requirements and mill through put are just some of the factors that must be considered when handling an additional grain. Saving money on basic nutrients that will only be lost during the manufacturing process is not a wise decision. “...it may be possible to process sorghum in such a way to improve the availability of nutrients...” Experienced feed manufacturers will agree that feeds with added sorghum are more difficult to pellet. This is partly due to the slightly lowered energy value of feed that is sometimes balanced in the ration with additional oil or fat which is known to reduce pellet quality. Adjustments in retention time, temperatures, etc., may be necessary to reach desired pellet quality. However, manufactures should be cautioned when extensively processing grain sorghum. Recent work from Selle, et al. in 2010 (11) summarized data from other researchers that concludes sorghum could be vulnerable to moist heat that induces undesirable chemical cross linking in karafin proteins, which reduces nutritional quality. It is not known if studies that implicated cross-links between some proteins and the starch in sorghum (Rooney and Pflugfelder, 1986) (12, 15) are affected by processing conditions. Studies that attempted to restructure the sorghum proteins with methods like expansion showed that, although expansion greatly improved the final pellet quality of sorghum based rations, the increased pellet 9
Page 1 and 2: Sorghum in Poultry Production Feedi
Page 3 and 4: Introduction Feeding Value of Grain
Page 5 and 6: Feeding Value poultry (as measured
Page 7: Feed Value Nutritionists should eva
Page 11 and 12: Processing of Sorghum Sorghum Disti
Page 13 and 14: Notes 13
Page 15 and 16: Sorghum in Poultry Production Feedi

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